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CHILI'S GUILTLESS CHICKEN PLATTER




Source of Recipe


Chili's Grill & Bar


List of Ingredients




4 6-oz. chicken breasts
3½ veggies (zucchini, yellow squash, red onions, red & green bell peppers)
1 sprinkle parmesan cheese (on veggies)
4 each corn on the cob
2¾ cups pueblo rice (see recipe below)

Pueblo rice:
2 Tbs. oil
2 Tbs. butter
1½ cups diced onion
1¾ cups diced celery
1¼ cups diced carrot
1½ tsp. seasoning salt
1 cups pineapple juice
1½ cubes of vegetable stock (base) - dissolved in 1 cup of hot water
3 cups of water
1 cups of diced red and green (mixed) bell peppers
3 cups rice

Recipe



To prepare rice:
1. Sauté the veggies in the oil and butter until cooked.
2. Add seasoning salt, pineapple juice, vegetable stock, and water, and bring to a simmer.
3. Add bell pepper and rice. Bring to a boil, reduce heat, and cook (covered) - approx. 15 minutes.
4. Remove from heat, and let stand until rice is tender.
5. Makes approximately 1½ gallons.

To prepare chicken and vegetables:
1. Grill chicken breasts approx. 4½ minutes on each side.
2. Place veggies in the microwave to steam approx. 2 minutes.
3. Place thawed corn in the microwave to steam approx. 3 minutes.
4. Arrange chicken, rice, corn on the cob and veggies on a plate, garnish veggies with parmesan cheese.


Serves 4.